Excellent recipe, but I would consider it as written just to be a good template - it's result is good, but has a lot of "negative space" that you can fill out. I haven't tampered with the ratios of pre-existing ingredients, but after some effort experimenting with this one, I came around to adding sliced bananas and diced ginger root to the paste saute with garlic, jals, ect., and chopped tarragon into the final mixture at the same time you recombine everything else with the cream. The bananas add a lush sweetness and golden-blonde hue and will dissolve to a great degree if not entirely during the cream boil, and the ginger accentuates the zesty/spicy aspect without being too obvious in the mix. I've tried a few different approaches to rounding out the flavor of this dish, and as a big fan of Thai and Indian cooking, these additions have made up my favorite variation so far. Aging my jalapenos to their orange-red blush developed also helped their spiciness prevail through all the cream in the dish and leave a pleasant radiant tingle in the aftertaste.
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Excellent recipe, but I would consider it as written just to be a good template - it's result...